Simple Chocolate Buttercream (using unrefined sweeteners)

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As promised, today I bring you a simple recipe for chocolate buttercream that uses unrefined sugar. It’s very delicious and creamy and my daughter literally wanted to lick it off her Spiced Pumpkin Cupcake. Who wants hydrogenated fake frosting? It doesn’t taste good and it’s certainly not good for you! But this recipe is a much healthier recipe as well as tasting great.

This recipe makes enough for one single nine inch cake or to frost about 12-15 cupcakes.

And did I mention that it’s very easy and quick to make? What more could you ask for?

If you would like a dairy free frosting, than use my chocolate ganache recipe. I generally whip a couple of tablespoons of dairy free milk or water into it to make it more spreadable.

1. Add all of the ingredients to a bowl. Blend using a hand mixer or a bowl mixer, until everything is smooth.

2. Use right away to frost. If you have beaten it for a while, it may have gotten too soft to frost well. Put in the refrigerator to harden slightly. You can also use it in a piping bag. I find that even with the powdered unrefined sugar that there can be small crystals of sugar in the frosting. If you frost and then leave the cupcakes in the refrigerator for a while, the sugar will dissolve more in the frosting.

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Dutch process cocoa is processed differently from regular cocoa to make it milder and less acidic. You can’t use it in baking recipes that rely on the acidity of natural cocoa to activate baking soda, you can only use it in baking recipes that call for baking powder.

I’ve made butter cream frosting without first powdering the rapadura. I find that if I beat it enough (since I use a touch of milk in mine) the sugar dissolves anyway and as you say, you can always refrigerate it if it gets too soft. And now you’ve got me in the mood for cupcakes with chocolate icing!

by unrefined sugar do you mean “sugar in the raw”? Have you tried using coconut sugar and making into powdered sugar? I imagine it would have a similar effect. I may have to try making it with coconut sugar and coconut oil. I am allergic to dairy.
Thank you for so many great recipes. <3

This is so delicious! Powdering coconut sugar was super simple, and tastes incredible. I also tried sucanat, but my hubby and I liked the way the coconut sugar one came out better 🙂 thank you for this!

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.